Anchovy Sauce

Name: Anchovy Sauce
Prep time: 10 min
Total time: 20 min
Yield: 8 serving
Ingredients: 6 oz anchovies; 3 garlic cloves; 1 cup extra virgin olive oil; 1 tsp Dijon mustard; ½ lemon; ⅓ cup cold water; 2 tbsp parsley

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Soaking
10 mins
Total Time
20 mins
Servings
8
Calories
271 kcal
Course
Appetizer, Condiments
Cuisine
European, French, Italian

Anchovy Sauce

Stella Pitts

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Flavour in abundance with this amazing little sauce made from anchovies. A creamy umami laden package of zingy and saltiness that will send your taste buds into overdrive. Learn just how quick and versatile this little kitchen treasure really is.

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Ingredients

Servings

6 oz anchovies (170g)
3 garlic cloves (peeled)
1 cup extra virgin olive oil
1 tsp Dijon mustard
½ lemon (juice of)
⅓ cup cold water
2 tbsp parsley (chopped, optional)

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Instructions

Soak the anchovies in cold water for 5 minutes then drain and rinse with cold water. Drain again.If you're using anchovies in oil, skip this step.
If you're using regular salted anchovies or anchovies in oil, skip this step.If you're using flat, salt packed anchovies, carefully from the tail, peel one anchovy in half, upwards towards the head to create two halves. The back bone will be left on either the top or bottom half. Remove it by gently peeling away and discard. Note: The backbone may break as it’s fragile, so just do your best. We’ll be pureeing the fish, so it’s no big deal if it’s in a million pieces! Repeat with all the anchovies.
Either using a regular blender or immersion blender, blend until smooth the anchovies, lemon juice, garlic, mustard and 2 tbsp olive oil. TIP: If you're using anchovies in oil, add the oil from the can at this stage and reduce the oil by the same amount in the next stage.
Now, add 1/4 of the olive oil at a time and blend until smooth. Finally add the water and blend until incorporated. This will thin out the sauce and make it lighter.

Notes

Serving:
Anchovy sauce works well with meat and seafood.
Storing:
Substitutes:
Herbs:
It’s particularly delicious with a juicy steak or lamb chops.
Vegetables also work excellently either raw or cooked. Try some crispy, bitter chicory or radicchio as scooping vessels or raw carrots and fennel.
Use a tablespoon or two as a Caesar-style salad dressing with crisp lettuce, crunchy croutons and Parmigiana Reggiano.
Hot new potatoes drizzled with the sauce are a match made in heaven as are asparagus or broccoli.
Fried or poached eggs also lend themselves to the deep umami sauce.
Use as a pasta sauce with spaghetti, a few chopped olive and some parsley.
Fridge: Anchovy sauce will stay fresh for about a week in the fridge (well covered)
Freezer: I wouldn’t recommend freezing, fresh is best.
Anchovies of any kind are OK. Anchovies in oil don't need to be soaked, and the oil can be used as part of the oil in the recipe.
You can add a little herbal depth to the sauce by blending fresh herbs along with the other ingredients. I've had great results with 3-4 tbsp of either marjoram, tarragon and thyme.

Nutrition Information

Show Details

Calories 271kcal (14%) Carbohydrates 1g (0%) Protein 5g (10%) Fat 28g (43%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 20g Cholesterol 13mg (4%) Sodium 30mg (1%) Potassium 102mg (3%) Fiber 0.3g (1%) Sugar 0.2g (0%) Vitamin A 97IU (2%) Vitamin C 5mg (6%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 271 kcal

% Daily Value*

Calories	271kcal	14%
Carbohydrates	1g	0%
Protein	5g	10%
Fat	28g	43%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	20g	100%
Cholesterol	13mg	4%
Sodium	30mg	1%
Potassium	102mg	2%
Fiber	0.3g	1%
Sugar	0.2g	0%
Vitamin A	97IU	2%
Vitamin C	5mg	6%
Calcium	37mg	4%
Iron	1mg	6%